How to make Perugu Tomato Pachdi -
Curd and tomato based chutney
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomatoes (टमाटर), Curry Leaves (कड़ी पत्ते )
Cuisine : Andhra, Kerala
Course : Pickles, Jams and Chutneys
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Perugu Tomato Pachdi checkout Oven Roasted Tomato Chutney, Tomato Chutney, C, Tamatar Ki Chutney . You can also find more Pickles, Jams and Chutneys recipes like Kharda Ambe Dal - SK Khazana Mutton Pickle Whole Green Chilli Pickle
Perugu Tomato Pachdi Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Perugu Tomato Pachdi Recipe
Tomatoes 10-12
Curry Leaves chopped 3 medium
Oil 1 tablespoon
Onions 2 medium
Asafoetida a pinch
Fenugreek seeds (methi dana) a pinch
Split black gram skinless (dhuli urad dal) 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Curd and tomato based chutney 1 1/2 cups
Dried red chillies 2
Turmeric powder a pinch
Green chilli 1
Salt to taste
Method
Step 1
Heat oil in a non stick pan. Slice onions. Add asafoetida, methi dana, urad dal, mustard seeds and curry leaves and sauté.
Step 2
Break red chillies into small pieces, remove seeds and add. Add turmeric powder and sauté.
Step 3
Place yogurt in a bowl and whisk. Keep it in the refrigerator to chill.
Step 4
Chop green chilli and add to the pan and mix well. Cover and cook till tomatoes soften. Transfer into a bowl and let it cool down to room temperature.
Step 5
Keep aside some tomato mixture for garnish and add the rest to yogurt and mix. Transfer into serving bowl, place the reserved tomato mixture in the centre and serve.
Nutrition Info
Calories : 745 kcal Kcal
Carbohydrates : 42 gm gm
Protein : 144 gm gm
Fat : 57.8 gm gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
